Tuesday, November 21, 2017

There is perhaps no more iconic food for Christmas
celebrations around Mexico than Bacalao. When families gather on the Noche
Buena (December 24th) to socialize, play games, drink and eat,
you’ll find this traditional dish being served at midnight. Originally from
Spain, Mexican families have put their own twist on it over the years. In fact,
Iker Algorri, the talented chef from Los Colibris Casitas in Todos Santos,
ordered bacalao when traveling through Spain this year – he was astounded by
the difference (and secretly admitted he prefers the Mexican version to it’s
original!). Thanks to Iker, and Bryan from Todos Santos Eco Adventures, we’re
sharing tips to prepare it!

Toward the end of November shops shelves across the country
will be stocked with the basic form of bacalao, chunks of salted and dehydrated
cod. We are cautioned to ensure that the skin is on the fish when selecting
your pieces. This ensures you are buying cod and not being swindled into buying
shark – a look alike!

Once you have it home, you’ll need to soak it for a day or
two in water to hydrate it. Attention: the odor is reportedly powerful, to put
it nicely. Following this soaking, the fish will need to be deboned and skinned
and rinsed several times. While the prepared fish rests, it’s time to make the
salsa!

Using basic ingredients such as tomatoes, onions, garlic, simmered
with green olives, and chiles güeros (a particular type spicy of yellow pepper)
each family adjusts to create their own flavor. Once the salsa is just right to
balance the saltiness of the cod, the two are combined to make bacalao!

Traditionally, the bacalao is paired with romeritos con mole
(sometimes called Aztec spinach), and dried shrimp. Wash this down with the
seasonal Noche Buena beer and enjoy the holiday!